So healthy yet so yummy

Baked Turkey Chimichangas

1/2 pound ground turkey

16 oz. fat-free canned refried beans

1 cup salsa (Or more for desired consistency)

7 oz. canned green chili peppers, mild, drained and diced

1 tsp chili powder

1 cup shredded reduced-fat Monterey Jack cheese

8 large burrito-size wheat flour tortillas 

1 cup fat free sour cream

Preheat oven to 350 degrees, coat a 13 x 9 pan with cooking spray. Add Turkey to skillet and cook until lightly browned (about 5 min).

Add beans, salsa, chili peppers, chili powder to turkey.  Cook until heated through, about 3 min. stir in cheese. 

Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla, fold in sides and roll up

Place chimichangas, seam-side down, in baking dish. Bake uncovered until tortillas are crisp about 15-20 min. Serve each topped with salsa and sour cream. 

I made these for my whole family and everyone loved them.  Brandon was looking at the recipe when we were cleaning up and he said O, you didn't use Turkey. When I told him it was he was shocked he couldn't even tell a difference. Even my little brother asked for this recipe he like it so much. 

my best find!

i know this is technically not a recipe, but this has been my most favorite find in the grocery store thus far. maybe you already know about it, but if not then you'll never have to boil another lasagna noodle again!

i made 3 lasagnas for some girls in our ward and it only took me about 30 minuets thanks to these little gems. just follow the instructions on the back along with your favorite lasagna recipe and you'll have dinner in no time. enjoy!

You'll Like This

Garlicky Tortellini, Spinach & Tomato Soup

-2 Tbl. butter
-6-8 cloves of garlic chopped
-4 cups chicken broth
-6 oz fresh or frozen cheese tortellini (I use way more than this, probably more like 18 oz)
-14 oz canned diced tomatoes with their liquid
-10 oz fresh spinach
-8-10 leaves basil (or a bunch of dried basil)
-Grated Parmesan cheese

Melt butter in large saucepan over medium-high heat. Add garlic and saute about 2 minutes. Add the broth and brink to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen, less if using fresh. Add the tomatoes and their liquid, reduce heat to simmer, and cook until pasta is tender. Stir in spinach and basil and cook until wilted, 1 - 2 minutes. Serve sprinkled with tons of grated cheese.

This is such an easy recipe! Dalene shared it with me and we love it. I get a big bag of frozen tortellini at Costco, but I bet fresh would be even better. Yummy! Don't forget the Parmesan cheese! Enjoy!

Tuscan Vegetable Soup

Its been a little chilly around here lately, at least chilly for So Cal. I love making soup and this recipe I made tonight was great for a few reasons. #1- It's super healthy for you, #2- It was pretty quick to make, and #3- It warmed our insides. I just served it with some french bread and the whole family loved it.

TUSCAN VEGETABLE SOUP
www.RecipeGirl.com

One 15.5 oz. can cannellini beans (or other small, white beans), rinsed & drained
1 Tbs olive oil
1 cup diced onion (about 1/2 large)
1 cup diced carrots (about 1 large)
1 cup diced celery (about 2 stalks)
1 cup diced zucchini (about 1 medium)
2 cloves garlic, minced
1 Tbs chopped fresh thyme (or 1 tsp. dried)
1 Tbs chopped fresh sage (or ½ tsp. dried)
½ tsp salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
4 cups low-sodium canned chicken or vegetable broth
One 14.5 oz. can diced tomatoes, with juice
2 handfuls baby spinach leaves (about 2 cups packed)
1/3 cup freshly grated Parmesan cheese

1. In a small bowl, mash half of the beans with the back of a spoon; set aside.

2. Heat oil in a medium-sized soup pot over medium-high heat. Add veggies and spices (onion thru pepper), and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

3. Add the broth and tomatoes and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

4. Serve topped with Parmesan.

Servings: 4 (serving size 1 1/2 cups)

Nutrition Facts
Amount Per Serving
Calories 243
Calories From Fat (24%) 59
Total Fat 6.68g
Saturated Fat 2.05g
Cholesterol 7.33mg
Sodium 1191.12mg
Potassium 1250.24mg
Carbohydrates 35.35g
Dietary Fiber 8.73g
Sugar 8.27g
Net Carbohydrates 26.62g
Protein 13.52g

WW Points: 6

Shredded Chicken Tostadas

We really liked these, it was super easy and quick, and also with the leftovers I put the chicken mixture on a salad and it was really good. 

8 six inch tortillas

1 can (11 oz) of mexican corn (normal corn is good too)

1 1/2 shredded cooked chicken

1 jar (16 oz) salsa

1/2 cup sour cream

1 - 2 Tbs. milk

1 cup cheddar cheese

2 1/2 cup shredded lettuce 

1/4 cup green onions

1. Heat oven to 375 place tortillas on cookie sheet to crisp up (7-10 mins)

2. In a sauce pan mix chicken, salsa and corn cook over medium heat until hot (5 min)

3. Mix milk in with sour cream until it is thin enough to drizzle

4. top tortillas with lettuce chicken mixture cheese, then drizzle sour cream on top and sprinkle green onions

Chicken Tamale Casserole

Yeah! I get to the be the first to post on the new blog. Thanks Sara for starting this. It will be fun sharing recipes with the world (or with a few friends anyway).
My recipe for today is yummy and easy. I love to take this dish for a compassionate service dinner. Its also one of my hubby's favorites.

Chicken Tamale Casserole
1 cup preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute ( or 1 egg)
1 tsp ground cumin
1/8 tsp ground red pepper
1 (141/3-ounce) can cream style corn
1 (8.5 ounce) box corn muffin mix (such a Jiffy or Martha White)
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400 degrees.
2. Combine 1/4 cheese and next 7 ingredients (through chiles) in a large bowl, stirring until just moist. Pour mixture into a 13x9 baking dish coated with cooking spray.
3. Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake again for 15 minutes or until cheese melts. Let stand 5 minutes before serving. Top each serving with sour cream.
Serves 8 (or 4 hungry people)

Enjoy!